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Turkey Enchiladas

With lots of leftover turkey on hand, this seemed like a decent idea for the rotation.

What you need

  1. 8 whole wheat/whole grain tortillas
  2. 3 cups shredded cooked turkey
  3. 1 1/2 cups grated cheese (some swiss and some cheddar)
  4. 1/4 cup sliced black olives or more
  5. 2 cups cooked adzuki beans or red kidney beans
  6. 1 cup corn kernels
  7. 2-3 tbl minced cilantro stems
  8. 1 recipe Red enchilada sauce
  9. 1 cup fresh cilantro leaves
  10. 1 fresh red chili pepper, minced

How to make it

  1. Preheat oven to 350º
  2. Combine turkey, olives, beans and corn in a large mixing bowl
  3. Add 1 cup cheese, minced cilantro stems and 1 cup sauce - combine well
  4. Ladel about 3/4 cup sauce into the bottom of a 9 x 13 casserole
  5. Ladel 1/2 cup sauce onto a large plate
  6. Dip tortilla into the sauce on the plate, then turn and repeat so both sides of tortilla have sauce
  7. Place 2-3 tablespoons of turkey mixture across the center of the tortilla
  8. Roll up and place seam side down in the casserole
  9. Repeat with remaining tortillas - if there is leftover turkey mixture, poke it down along the sides of the tortillas in the pan
  10. Sprinkle red chili over the top
  11. Cover with foil and bake for 30 minutes
  12. Remove foil and sprinkle top with remaining 1/2 cup grated cheese
  13. Return to oven to melt cheese - approx. 10-15 minutes
  14. Remove from oven and allow to rest about 10 minutes, then serve with cilantro leaves sprinkled over the top

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